Ingredients with Measurements:
- 2 cups basmati rice
- 4 eggs
- 1 onion, thinly sliced
- 1/4 cup ghee
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 1 bay leaf
- 1 tsp cumin seeds
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 4 cups water
- 1/4 cup chopped coriander leaves
- 1/4 cup fried onions
Special equipment needed:
- Large pot with lid
- Non-stick frying pan
Step-by-step instructions:
1. Rinse the rice in cold water and soak it for 30 minutes.
2. Boil the eggs in a pot of water for 10 minutes. Remove the shells and cut them into halves.
3. In a large pot, heat ghee and add cinnamon stick, cloves, cardamom pods, bay leaf, and cumin seeds. Fry for a minute until fragrant.
4. Add sliced onions and fry until golden brown.
5. Add ginger paste, garlic paste, turmeric powder, red chili powder, and salt. Fry for a minute.
6. Drain the soaked rice and add it to the pot. Fry for 2 minutes.
7. Add 4 cups of water and bring it to a boil. Reduce the heat to low and cover the pot with a lid. Cook for 15 minutes or until the rice is cooked and the water is absorbed.
8. In a non-stick frying pan, heat a tablespoon of ghee and fry the boiled egg halves until golden brown.
9. Serve the pulao in a serving dish and garnish with fried onions, coriander leaves, and fried eggs.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Cook on low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 425
Fat: 18g
Carbohydrates: 56g
Protein: 11g
Substitutions for ingredients:
- You can use vegetable oil instead of ghee.
- You can use chicken or beef instead of eggs.
Variations:
- You can add vegetables like carrots, peas, and potatoes to the pulao.
- You can add raisins and cashews for a sweeter taste.
Tips and tricks:
- Soak the rice for at least 30 minutes to get fluffy rice.
- Fry the boiled eggs in ghee for a crispy texture.
- Use a non-stick frying pan to avoid the eggs from sticking.
Storage instructions:
Store the leftover pulao in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pulao in a microwave or on a stove with a little bit of water.
Presentation ideas:
Serve the pulao in a large serving dish and garnish it with fried onions, coriander leaves, and fried eggs.
Garnishes:
- Fried onions
- Coriander leaves
- Fried eggs
Pairings:
- Raita
- Salad
- Pickles
Suggested side dishes:
- Chicken curry
- Vegetable curry
- Dal
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and cook for a few more minutes.
- If the rice is too wet, remove the lid and cook for a few more minutes.
Food safety advice:
- Make sure to cook the eggs properly.
- Store the leftover pulao in the refrigerator.
Food history:
Baida Pulao is a popular dish in Indian and Pakistani cuisine. It is believed to have originated in the Mughal era.
Flavor profiles:
Baida Pulao is a flavorful and aromatic dish with a combination of spices and fried onions.
Serving suggestions:
Serve Baida Pulao as a main dish for lunch or dinner.
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Region: Indian